Monday, May 3, 2010

90 Minute Bread

My mother taught me to make bread when I was small, and this was the recipe I learned to make.  It makes 4 loaves and takes less than the 90 min. thanks to rapid rise yeast. If you have never made yeast bread before or would like to know more about rapid-rise yeast read Yeast Breads. If you think four loaves is too much, you can share with a friend or freeze the extras.

90 Minute Bread (revised for rapid-rise yeast)

Place in the mixer bowl, fitted with a dough hook:
7 c. flour
4 scant Tbsp. yeast
7 Tbsp. sugar
4 tsp. salt

Mix for a few seconds to distribute yeast, then add:

6 Tbsp. oil
4 c. hot water

Mix until dough forms, about 1 min.  (it will be very soft and look almost like batter). Let rest 15 min. Add 2-3 c. more flour and knead with dough hook about 7 min. Shape into loaves and let rise until dough starts to peek over the top of the pan. (20-30 min.) Bake at 400 degrees 20-25 min. or until golden and smelling wonderful. Remove from pan onto cooling rack.

( I use this recipe to make rolls too. Form dough into golf ball sized balls, let rise until double. Bake for 12-15 min.)
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